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5 from 1 vote
Grilled Shrimp Tacos with Mango Avocado Salsa

Easy grilled shrimp dropped into a warm tortilla with avocado mango salsa and chipotle crema.

Course: Main Course, main dish
Cuisine: cinco de mayo, Mexican, seafood
Keyword: chipotle, crema, grilled, mango avocado, salsa verde, shrimp
Servings: 8 street tacos
Author: HelenFern
Mango Avocado Salsa
  • 1 cup mango (about 4 small honey mangos or 3 regular)
  • 1/2 cup finely chopped red onion (about 1 small onion)
  • 3 Tablespoons minced jalapeño pepper
  • 1 cup chopped avocado (about 2 medium)
  • 1/2 cup minced cilantro
  • 2 Tablespoons lime juice
  • 1/2 teaspoon salt
Chipotle Crema
  • 2/3 cup sour cream
  • 1/4 cup Chipotle Hot Sauce (I used the tabasco brand)
  • 2 pounds small to medium Shrimp (shells, tails and mud vein removed)
  • 1 Tablespoon chipotle powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon lime juice
  • 2 Tablespoons olive oil
  • 1 teaspoon liquid smoke (I like hickory)
  • 8 street taco tortillas (any size works, but you'll get few tacos)
Mango Avocado Salsa
  1. Start with the salsa. Peel and cut the mango into small cubes. Put them in a medium to large bowl.

  2. If you have never cut up a mango, there is a big, flat seed inside. It's nearly impossible to cut all the meat off, so the cook gets to take that seed over to the sink and clean it off with her mouth. No point in wasting any of that delicious fruit!

  3. Next, mince the onion and jalapeño and add them to the bowl.

  4. Carefully cut the avocado in half. Using a large spoon scoop out both sides and put them on the cutting board. Remove the seed and cut the avocado into cubes about the same size as the mango. Put it in the bowl.

  5. Now chop the cilantro and put it in the bowl with all the other ingredients. Stir and mix well. Add more salt to taste.

  6. Cover and chill for at least one hour.

Chipotle Crema
  1. Stir the two ingredients together and mix well. Cover and chill.

  1. Toss the shrimp with all the other ingredients (except the tortillas). Make sure they are completely covered with spices and let rest for 30 minutes (no more! The shrimp will get mushy in the lime juice).

  2. Thread each shrimp onto a shishkabab skewer. If you are using wood, make sure you soak them for a couple of hours. That will keep them from burning up on the grill.

  3. After the shrimp are on the skewers, rub the tortillas in the bowl to lightly coat with the spiced oil that is still in the bowl.

  4. Heat the grill up to medium high.

  5. If you want soft tacos or are using flour tortillas, wrap them in foil first. Place the foil packet on a shelf on the grill or off to the cool side. Place the coated corn tortillas on the grill over the cooler side.

  6. Shrimp should go over the burners or the hot side of the coals. In about 5 to 7 minutes, turn the shrimp and fold the tortillas. Move the tortillas to the rack or make sure it's on a very cool area.

  7. Cook shrimp another 5 to 7 minutes.

  8. Remove from the grill and serve hot with salsa and crema (and of course some refried beans on the side!